Miyabi 4000 FC Sujihiki

This Sujihiki features a blade length of 24 cm, which is sharpened on both sides and designed to be particularly elongated and narrow. Its shape and flexibility make it excellent for slicing and carving all types of fish and meat.

Masterful Knife Craftsmanship
As soon as you hold the MIYABI 4000FC knife in your hand for the first time, you will notice the difference from other kitchen knives. Its advantages in the beauty of craftsmanship and manufacturing are evident from the handle to the blade, which boasts an exceptional sharpness with a hardness of 61 HRC.

Friedur Blade
The solid blade is characterized by high edge retention, which is achieved thanks to the double ice-hardened FC61 steel. This allows for a fine katana-edge sharpening, similar to that found on Japanese sword blades. As a result, the blade is very sharp and retains its edge well – a hallmark of masterful knife craftsmanship.

Octagonal Handle
The octagon-shaped handle, measuring 13.2 cm in length, along with the bolster, makes the MIYABI 4000FC a tool that can be used comfortably with both hands in the kitchen. The unique shape also provides a better sense of balance while cutting. Visually, the mosaic pin in the impregnated, shape-stable Pakkawood handle adds another statement to the refined design. The engraved MIYABI logo further emphasizes the extraordinary character of this Japanese chef's knife.

Made in Japan
All MIYABI knives are manufactured in Seki, Japan. There, ZWILLING has its own factory, perfectly combining German engineering from Solingen with the finest Japanese craftsmanship.